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Organic Dry Yeast
In a bowl put the wheat flour, salt, yeast and mix well. Add the oil and water and mix until you get a slightly sticky and still wet dough. At this point, it should not be kneaded yet. Cover the bowl with a tea towel and let it rest for 10 minutes (this process is for the flour to absorb the excess water in the dough).
Transfer to a work surface (not floured) and knead for 10 minutes. Grease the bowl with a little oil and place the dough (covered with a cloth) to rest for 1 hour (or until doubled in volume).
After this period, remove the air from the dough, divide into 8 equal pieces and form 8 balls of dough. Cover and let rest for another 15 minutes. While the dough rests, preheat the oven to 250°C with a baking sheet inside (preferably a low baking sheet or without the sides).
Flour the work surface and start rolling out each ball of dough as follows: on the floured surface, roll your hands into a circle, turn the dough and continue. Then start using the rolling pin, forming discs, always opening gently and turning the dough from the inside out.
When you have opened the 8 discs, start baking from the first to the last, proceeding as follows: place as many discs as fit in your roast at a time, always with the top side (which had rested) facing down. Bake for 10 minutes. Remove from the oven and to finish, heat a frying pan (without oil) and toast lightly on both sides. Transfer all the finished breads to a plate, cover with a cloth and let rest for 15 minutes.
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